Lv4
478 积分 2024-07-04 加入
Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan
4小时前
求助中
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
12天前
已完结
Advances in preparation and application of food-grade emulsion gels
20天前
已完结
Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability
1个月前
已完结
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
1个月前
已完结
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
1个月前
已完结
Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage
1个月前
已完结
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
1个月前
已完结
Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork
1个月前
已完结
Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage
1个月前
已完结
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